'Twas the day after Thanksgiving, and stacked in the fridge, towers ofleftoversare in need of a smidge of inspiration and technique to bring flavors new life, combining turkey and sides into one delicious bite.
From the obvious leftoverturkey sandwichesto turkey stew or pot pie, there's no shortage of recipes to utilize the surplus from a Thanksgiving dinner.
Below, see some chef-approved recipes and tips for making use of Turkey Day leftovers, whether you prefer something cozy and classic or something unique and inventive.
What to make with Thanksgiving leftovers?
Chef, restaurateur and "Top Chef" hostKristen Kishtold "Good Morning America" that "either a sandwich or a casserole" is "hands down" her go-to dish of choice for repurposing any leftovers.
"All the savory foods are meant to work together. I know so many people have done leftover sandwiches before, but let's turn it into a casserole," the Midwest native said. "You re-bake all that stuff in different layers and then smother it in gravy, maybe an extra pat of butter over the top -- it's delicious."
Check out the recipes below to get some inspiration for any next use meals.
Thanksgiving Leftovers Shepherd's Pie
Former "Top Chef" contestant and restaurateur Leah Cohenpreviously shareda "no brainer" idea with "GMA" for her leftover shepherd's pie that utilizes the potatoes, turkey, stuffing and more.
Ingredients6 cups leftover stuffing2 cups leftover shredded turkey (white and dark meat both work fine)1 cup sausage and mushroom side dish2 cups mashed potatoes2 cups gravy or turkey stock1 cup shredded cheddar cheese4 tablespoons flour3 tablespoons butter1/2 cup scallions (just the green parts, sliced thinly)Salt and pepper, to tasteDirections
1. Heat oven to 350 F. Lightly coat the inside of a casserole pan or aluminum pan with nonstick spray and work the stuffing into the pan, forming a crust covering the bottom and sides of the dish.
2. Bake the crust for 5 minutes.
3. While the crust is baking, in a saucepan, melt the butter and then add the flour to make a roux. Cook for 3 minutes to a golden blond.
4. Slowly whisk in the stock or gravy and bring to a boil.
5. Add the turkey and the sausage and mushroom side dish. Season with salt and pepper. Stir to blend.
6. Once the mixture thickens, add half the scallions. Stir. Remove from heat.
7. Remove pan from oven. Pour the turkey mix into the crust.
8. Top with the mashed potatoes and then top with the cheese.
9. Return the pan to the oven and bake at 350 F for approximately 20 minutes, until the cheese melts. If you like your cheese browned, put it under the broiler for the last three minutes, but be careful not to burn it.
10. Allow the pie to cool for 10 minutes before cutting into it. Garnish with the remaining sliced scallions.
Thanksgiving Leftover Tacos
Chef George Duran hasthree great recipesto jazz up any remaining dishes, including these turkey tacos.
Ingredients3/4 cups leftover turkey, pulledLeftover mashed potatoesLeftover stuffingGravyCranberry sauce4 corn or flour tortillas1 cup grated Tex-Mex cheese mix
Pre-heat all of your leftover ingredients, except the cranberry sauce, and set them aside.
Preheat a nonstick griddle or saute pan on medium heat and then disperse cheese throughout evenly. Once the cheese is melted and bubbling, add your corn or flour tortillas. Allow cheese to crisp on the tortillas.
Build your tacos with the leftover ingredients as you prefer and top with cranberry sauce.
Serve with a small bowl of warm gravy to dip in. Makes 4 tacos.
Herbed Thanksgiving Leftover Soup
Duran also previously shared this soup that takes advantage of any leftover stuffing, plus turkey and mirepoix.
Ingredients2 cups leftover stuffing2 eggs, beaten1/2 cup matzo meal or breadcrumbs2 tablespoons butter1/2 cup finely chopped onions1/2 cup finely chopped celery1/2 cup finely chopped carrots3 cubes Dorot Gardens Frozen Garlic3 cubes Dorot Gardens Frozen Basil3 cubes Dorot Gardens Frozen Cilantro5 cups chicken stock1 cup leftover cooked turkey, choppedSalt and pepper
Mix stuffing with beaten eggs and matzo meal until combined. Use wet hands to form golf ball-sized balls and refrigerate covered for about an hour.
In the meantime, saute onions, celery and carrots with butter in a large sauce pan for 2-3 minutes until softened. Add frozen garlic, basil and cilantro, and cook until dissolved. Pour in chicken stock and bring to a simmer.
Gently add stuffing balls to soup and simmer gently for 20-30 minutes until fully cooked. Add chopped turkey and season with salt and pepper to taste.
Serves 4-6.
Leftover Pie Invisible Apple Cake
Duran's sweet spin on leftover pie, which can be made with any variety you've got, is a great way to give new life to the dessert.
Ingredients1 large slice leftover pie of your choice3 eggs2/3 cup milk, plus more if needed3 tablespoons butter, melted1 teaspoon vanilla extract1/2 cup flour1/2 cup sugar, plus more for topping1 teaspoon baking powder1/4 teaspoon salt4-5 apples, peeled and cored and sliced very thinly
Pre-heat your oven to 350 F and line a loaf pan with parchment paper to help you remove the cake easily.
Place all of the ingredients except the apples in a blender and blend until smooth. It should be a like a thin batter consistency. Add more milk if needed.
Place sliced apples in a bowl and pour batter on top. Gently mix the batter without breaking the slices of apple and then carefully arrange them in the loaf pan.
Sprinkle with sugar on top and bake for 50-60 minutes or until golden brown. Allow to cool for 10-15 minutes before removing from pan and slicing.
Serve with ice cream or whipped cream, if desired.
Turkey Soup
Thisrecipefrom chef Jesse Schenker is a perfect spin on leftovers that's perfect for the colder days of soup season.
Ingredients2 cups shredded turkey breast1 cup shredded turkey leg2 cups gravy1 cup stuffing1 cup shredded kale2 cups parmesan1 1/2 quart chicken stock2 cloves minced garlic1 large carrot, diced1/2 large onion, diced2 celery stalks, diced4 strips of bacon, diced1 tablespoon of thyme leaves1 bunch parsley, choppedSalt and pepper to taste2 tablespoon olive oil
Render bacon in large stock pot, then add garlic, carrot, celery and onion. Cook for 3-5 minutes on low heat.
Next, add kale, stuffing, and all of the turkey, and cook for an additional 3 minutes.
Add thyme, chicken stock, and gravy, and season with salt and pepper.
Simmer on low for 15-20 minutes and add parmesan, the parsley and cook for an additional 5 minutes.
Taste and season again with salt and pepper. Turn off heat, add olive oil and serve.
Leftover Stuffing Waffles
Thisrecipefrom Disney Parks is a great way to amp up leftover stuffing.
IngredientsLeftover cranberry sauceormake it fresh with the recipe below(If making fresh, you will need12 ounces cranberries,1 cup sugar,1 cup water, and the zest of 1 orange)
Waffles4 1/2 cups leftover stuffing, crumbled2 eggs, beaten1/4 to 1/2 cup heavy creamVegetable oil, for brushing waffle iron
To serve1 pound warmed leftover turkey, sliced2 cups warmed leftover mashed potatoes2 cups warmed leftover gravy
For the cranberry sauce,if making fresh:Stir together cranberries, sugar, water and orange zest in a saucepan over low heat. Cook, stirring occasionally, about 10 minutes, until sugar dissolves and cranberries are soft. Increase heat to medium and cook about 12 minutes, or until cranberries burst. Cool to room temperature before serving.
For the waffles:Preheat waffle maker to medium-high. Combine stuffing, eggs and 1/4 cup cream. If mixture is too dry and not spreadable in the waffle maker pockets, add more cream as needed, until mixture is just wet enough to spread.
Generously brush top, bottom and all pockets of waffle maker with oil.
Evenly and firmly pack each pocket of the waffle maker full with stuffing mixture.(Note: If using a mini waffle maker this will make 12 to 14 mini waffles. A larger waffle maker (6 to 8 inches in diameter) will yield six to eight waffles).
Close and cook about 7 to 8 minutes, until golden, and the waffles easily lift out of waffle maker.
Place two mini waffles or one large waffle on each plate.
Top each with turkey, mashed potatoes, gravy and cranberry sauce.
